Pumpkin Cookie Dough

My pumpkin cookie dough recipe is decadent and oh-so-satisfying. Made with simple ingredients and completely egg-free, you have no excuse NOT to eat it straight out of the bowl!

Love all things cookie dough? Try my oatmeal cookie dough, protein cookie dough, and healthy cookie dough next.

As you can probably imagine, we bake a lot of cookies in my house. Even though I know you’re not supposed to eat raw cookie dough, no one’s not perfect, and sometimes we do it anyway…

That’s why I came up with edible cookie dough, and because I love pumpkin so much, I knew I had to merge the two into this one-of-a-kind cookie dough recipe. 

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make pumpkin cookie dough
4. Arman’s recipe tips
5. Storage instructions
6. Frequently asked questions
7. More pumpkin desserts to try
8. Pumpkin Cookie Dough (Recipe Card)

Why I love this recipe

• Made in one bowl. Everything you need to make this cookie dough comes together in just one bowl, so set up AND clean up are a breeze!
• Easy to customize. Like my chickpea cookie dough, there’s plenty of room to customize this recipe. You can add extra protein, spices, or fold in additional ingredients to make it differently every time. 
• A pumpkin treat. If you’re like me and a die-hard pumpkin lover, you’re going to be obsessed with this recipe.
• Gluten-free. Since there’s no raw flour, it’s celiac-approved!

Ingredients needed

• Pumpkin puree. I highly recommend classic pumpkin puree, not “pumpkin pie filling,” which has sugar and spices added to it. You can use storebought puree or follow my tried-and-true recipe for homemade pumpkin puree. 
• Cashew butter. I prefer smooth, creamy cashew butter since it gives a milder “cookie” flavor, but you can use any nut or seed butter you prefer.
• Maple syrup. For sweetness. Honey or agave will also work. 
• Coconut flour. To absorb the moisture and help shape the dough. If you’d rather skip the coconut flour, you can use blanched almond flour or oat flour, but you’ll need to add more of it since they don’t absorb as much moisture. 
• Milk. Added in increments to help reach our desired consistency. I used unsweetened almond milk, but any milk will work. 
• Chocolate chips. Optional, but I love chocolate chip cookies, so I used dark chocolate chips.

Find the printable recipe with measurements below.

How to make pumpkin cookie dough

Step 1- Make the cookie dough. In a small mixing bowl, combine the pumpkin puree, cashew butter, and maple syrup. 

Step 2- Add the flour. Using a tablespoon, add coconut flour and mix to combine. Continue adding coconut flour until the desired consistency is reached. If itbecomese too thick, add a tablespoon of milk. If it’s too thin, add a little extra flour. 

Step 3- Add chocolate chips. Fold in the chocolate chips and enjoy immediately or refrigerate for later.

Arman’s recipe tips

• Sift the coconut flour. I’m a firm believer in sifting flour, not only because it makes mixing easier, but because it guarantees a smooth, cohesive dough. 
• Make cookie dough balls. When I’m making cookie dough to share, I like to shape it into individual balls. To do this, add a little extra flour to help firm up the dough and shape them with slightly wet hands or a small ice cream scoop. 
• Use heat-treated white flour. If you only have traditional all-purpose flour on hand, you can still make edible cookie dough. Just microwave the flour until it reaches 160F. I find 2 minutes at 30-second increments to do the trick.

Storage instructions

To store: Keep leftover cookie dough in an airtight container and refrigerate for up to 1 week. 

To freeze: Transfer cookie dough to a freezer-safe container and freeze for up to 6 months. Allow the frozen dough to thaw overnight in the fridge before enjoying. 

Frequently asked questions

More pumpkin desserts to try

• Healthy pumpkin bread
• Pumpkin protein balls
• Healthy pumpkin pancakes
• Healthy pumpkin muffins
• Pumpkin cream cheese muffins